Nutmeat Pies

Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Snack
Servings: 12


  • 1 onion diced
  • 3 cloves garlic chopped
  • 2 tbsp olive oil
  • 4 tbsp gravy powder
  • 3 cups water room temperature
  • 1 tin Nutmeat diced
  • 1 cup textured vegetable protein (TVP)
  • 2 tbsp tomato paste
  • 1 cup diced frozen vegatables (peas, carrots,corn) defrosted
  • 1 pkt shortcrust pastry
  • 1 pkt puff pastry



  • Soak TVP in bowl, well covered with hot water, until soft (at least 15 minutes), rinse under cold water and drain.
  • Saute onion and garlic in saucepan with olive oil until lightly cooked.
  • Mix gravy powder in water until dissolved.
  • Add gravy mix to saucepan and whisk until mixture starts to thicken.
  • Combine Nutmeat, TVP, tomato paste and vegetables into saucepan and mix well.
  • Simmer on low heat for 10 minutes, then remove.


  • Preheat oven to 220C
  • Lightly oil the pie tins of your choice.
  • Cut shortcrust pastry into rounds larger than the base of the pie dish allowing pastry to go up the sides.
  • Press mixture into pie tins and fill mixture ¾ of the way up the tin.
  • Top with round of puff pastry and pinch around sides.
  • Brush pie top with water, place hole in centre to allow steam to escape.
  • Bake in oven for 30-40 minutes and remove when golden (after 15 minutes rotate pies from top to bottom).
  • Remove from tins and serve immediately with tomato relish or tomato sauce.